Description
A hearty and comforting dish of honey garlic black-eyed peas, perfect for any occasion and associated with good luck.
Ingredients
- 1 pound dried black-eyed peas, rinsed and sorted
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 cups low-sodium vegetable or chicken broth
- 1 cup water
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Rinse the black-eyed peas thoroughly under cold water and remove any debris or stones. Soaking overnight or for at least 6 hours is optional for softer peas.
- In a medium pan, heat olive oil over medium heat. Sauté the chopped onion and minced garlic for about 2–3 minutes until fragrant.
- Transfer the sautéed mixture to your slow cooker. Add the diced bell peppers, carrots, and celery.
- Sprinkle the smoked paprika, ground cumin, salt, and black pepper over the vegetables. Add honey, broth, and water, stirring everything together.
- Gently fold in the black-eyed peas, ensuring they’re fully submerged in the liquid.
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours until peas are tender.
- About 30 minutes before serving, taste and adjust seasoning if needed. Add more honey for sweetness if desired.
- Serve warm, garnished with fresh parsley, alongside rice or crusty bread.
Notes
For a vegan option, substitute honey with maple syrup and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Southern